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Foods 2017, 6(7), 49; doi:10.3390/foods6070049

Food Identity, Authenticity and Fraud: The Full Spectrum

1
Food Quality and Design Group/RIKILT, Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
2
State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Uvaranas Campus, 84030-900 Ponta Grossa, PR, Brazil
*
Author to whom correspondence should be addressed.
Received: 30 June 2017 / Revised: 4 July 2017 / Accepted: 4 July 2017 / Published: 6 July 2017
(This article belongs to the Special Issue Food Identity, Authenticity and Fraud: The Full Spectrum)
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We are pleased to introduce this Special Issue of Foods dedicated to ‘Food Identity, Authenticity and Fraud: The Full Spectrum’.[...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Ruth, S.M.; Granato, D. Food Identity, Authenticity and Fraud: The Full Spectrum. Foods 2017, 6, 49.

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